I remember first hearing about David Leite’s Book The New Portuguese Table a little over a year ago. When I first heard about it, I could not wait to get a copy. For years I have been fascinated with the food of Portugal, Madeira, and the Azores. I had a friend named Pam in Jr. High, whose family was in the military and they were Portuguese. Pam introduced me to a spicy dipping sauce called Piri Piri, which we would dip everything into. Guam has it’s own version of this sauce called Finadene, and between the two of us we would usually have one or the other with our lunches. I do not know where Pam is today, or even remember her last name, but I remember that sauce as my first experience with Portuguese cuisine.
David’s book is a wonderful representation of Portugal’s culture. He literally introduces you to the regions of this wonderful country, and graciously tells you what to eat and drink while you are there. He even has a lovely primer on port wine within these pages.
The recipe that really grabbed my attention in this book was not the Piri Piri Sauce, although there is a really great recipe for that too, but a lovely Chilled Fava Bean Soup with Apples. I love the savory and sweet combination, and although the soup is chilled, it is very hearty.
Chilled Fava Bean Soup with Apples
Ingredients:
3 1/2 pounds fresh fava beans shelled (you may also use 1 1/2 pounds frozen favas peeled, or 1 pound frozen baby lima beans .
3 Tablespoons extra virgin olive oil
1 large yellow onion, diced
1 medium yukon gold potato, peeled and diced
6 cups prepared chicken stock, or low sodium broth
Kosher salt and white pepper (I used freshly cracked black pepper)
1 shallot halved, cut through the root end, and sliced into half moons
1/2 a medium sized granny smith apple cored and cut into thin half moons
If you are using fresh fava beans (skip to the next step if you aren’t) , bring a large stock pot to a boil and blanch the favas for one minute. Shock them in ice cold water. With a small pairing knife, score the beans and remove the hulls.
In a large heavy pot, heat the oil until it just starts to simmer. Add the onions and saute over medium heat until softened (approximately 7 min). Add the diced potato and continue to cook for 5 minutes. Add the prepared stock, and bring to a boil. Continue to cook for another 5 minutes, or until the potatoes have softened. Add the prepared favas (reserve about 18 small beans for the garnish). Bring to a boil, and continue to cook for an additional 5 minutes or until the beans are tender.
Prepare an ice bath with a bowl big enough to comfortably nestle inside of it. Set aside. With a stick blender (you may also use a regular blender or food processor, in small batches) puree the soup. Pass the soup through a fine mesh sieve, and into the bowl meant to nestle in the ice bath. Place the bowl in the ice bath, stirring occasionally until the soup is cooled. Chill the soup in the refrigerator for at least one hour or overnight.
Season the chilled soup with salt and pepper to taste. Heat the butter, add the shallot and cook until until the edges start to brown and set that aside to cool.
Pour the soup into bowls and garnish immediately with apple slices and the prepared shallot and serve.
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